Fast-freezing chopped tender herbs

ABSTRACT

Disclosed herein are compositions and methods related to preservation of plants, including trimmings and portions of leafy green plants A exemplary method for preserving fresh herbs may comprise: a. obtaining fresh trimmings from a plant; b. grinding and/or chopping th fresh trimmings to form processed trimmings; c. packaging the processed trimmings in a container; and d. freezing the processed trimmings; wherein the interior environment of the container contains substantially no oxygen.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a U.S. National Stage of International ApplicationNo.: PCT/US2012/020953, filed Jan. 11, 2012, which claims the benefit ofU.S. Provisional Patent Application No. 61/431,709 filed Jan. 11, 2011,all of which are incorporated by reference herein in their entirety.

BACKGROUND OF THE INVENTION

The present invention generally relates to the art of processing andpreserving leafy green plants, as well as to the art of processing othertypes of plants.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic illustration of an embodiment of the invention.

DETAILED DESCRIPTION OF THE INVENTION

In an embodiment, the invention relates to the treatment and processingof aromatic herbs, weeds or buds of plants that are harvested quicklyafter cutting from the mother plant and then quickly freezing theharvested material. In an embodiment, harvesting occurs within 24, 23,22, 21, 20, 19, 18, 17, 16, 15, 14, 13, 12, 11, 10, 9, 8, 7, 6, 5, 4, 3,2, 1, 0.5, or 0.1 hours of cutting from the mother plant. In oneembodiment, harvesting occurs within twelve hours of cutting from themother plant. In another embodiment, harvesting occurs within 24, 30,36, 42, 48, 54, 60, 66, 72, 78, 84, 90, or 96 hours of cutting from themother plant. It will be understood that one or more of manyconsiderations may affect the decision as to the amount of time allowedto lapse between cutting and harvesting, including, but not limited tothe effect of oxidation on the properties, characteristics andusefulness of the cuttings of any particular mother plant used.

The mother plant includes, but is not limited to, basil, chives,cilantro, dill, lovage, marijuana, mint, parsley, tarragon, and thelike. Essentially, any green leafy herb, and in particular, plants whichlose their flavor, integrity, nutrients and appeal during previous formsof processing. Hardened seeds are known as spices and are typicallydried, and this type of seed is excluded from the process. The tenderherbs described are hereinafter referred to as “plants”. In oneembodiment, the objective is to substantially preserve the full range offlavor, cannabidiol (CBD), cannabinol (CBN), cannabinoids,phytochemicals and antioxidants at the highest amount possible in theabove mentioned plants. In one embodiment, the leaves and the flowers ofthe plant are preferably used. In one embodiment, the stem or most seedsof the plant may or may not be used. In an embodiment, the stem or mostseeds of the plant are not used. In one embodiment, the tender leaves,flowers and immature seeds can be used in the process and compositionsdisclosed herein. In an aspect, the methods disclosed herein essentiallyplace the product in a state of suspended animation, that is, there isno substantial further degradation of the freshness of the product afterfreezing. As described herein, with proper handling and minimization ofprocessing, the most benefit is derived from the plant. By way of anon-limiting example, flavor is at its peak, essential oils arepreserved, as close as possible to the condition of the plant when itwas freshly picked, and phytochemicals are present and available to beabsorbed into the body upon ingestion.

In an embodiment, the mother plants are grown in any mannertraditionally known in the art for growing such plants. Plants can begrown indoors or outdoors, or a combination of both. As will beunderstood by the skilled artisan, in order to obtain the most robustmother plants, growing conditions may be optimized. Such efforts atoptimization include, but are not limited to, simulating an outdoorsenvironment (e.g., wind, light, and nutrient adjustments) and growingthe plants in a high tunnel. In an aspect, best organic practices can beused for growing the plants. In an embodiment, the mother plants aregrown in soil. In an embodiment, the mother plants are grownhydroponically. In an embodiment, the mother plants are grown in sand oranother non-soil substrate, which is supplemented as necessary.

The use of these fresh herbs has many health benefits in a culinaryform. The uses are many and varied; any recipe that calls for freshherbs is readily accessible in the amounts determined by the consumer'staste without the inconvenience currently experienced with dried, staleherbs. Herbs have been consumed for centuries for flavor characteristicsas well as for medicinal benefits. In an embodiment, fresh herbs asdisclosed herein are used to obtain one or more medicinal or therapeuticeffects. In an aspect, fresh herbs as disclosed herein are used as anherbal supplement and/or in an herbal supplement formulation. With wholeplant extracts kept in a fresh state, and with the use of whole plantpreviously shown to mitigate the symptoms associated with cancer,glaucoma, HIV/AIDS cachexia, severe pain, severe nausea, seizures (e.g.,including those that are characteristic of epilepsy), persistent musclespasms (e.g., including those characteristic of multiple sclerosis),Crohn's Disease, and Irritable Bowel Syndrome, among others. When theseherbs, both culinary and cannabinoidal, are prepared according to thecompositions and methods disclosed herein, an unexpected advance inintegral health applications is achieved. The bioactive ingredients andthe synergistic properties of whole foods can be easily accessed bysimply cooking with them in, or infusing them with, quantities that suitthe consumer or chef. The product and blends described herein have thesame or virtually the same taste, mouthfeel, appearance andphytochemicals as the fresh plants. The processes disclosed herein allowfor consistency and convenience, all while extending the shelf life oflocal harvests, among other benefits.

It will be understood that the compositions and methods encompassedherein can be used for any purpose, and the compositions and methodsdisclosed and contemplated herein are not limited to any particular useor utility. By way of a non-limiting example, the compositions andmethods encompassed herein may be used to prepare therapeuticcompositions, foodstuffs, ingredients to be used by an end user fortheir particular purposes or needs, and sources of specific agents,including, but not limited to phytochemicals.

Essential oils are dissipated or concentrated in aromatics during plantprocessing steps such as, but not limited to, drying, dehydrating,washing, blanching, coating, infusing, treatment with anti-browningagents (e.g., ascorbic acid, lemon juice), dipping in liquid nitrogen(IQF), adding samples to liquids to block freeze, dipping plants in highfructose corn syrups or glycerine, blocking enzyme activities, ortreating with an osmotic agent of any sort. All of these techniques havebeen used in the art in order to achieve the desirable flavor, as wellas the therapeutic and useful qualities of the plants as describedherein. A freezing process such as any of those taught herein isadvantageous as compared to what was previously known in the art, as theprocesses and compositions taught herein unexpectedly maintain a highlevel of freshness and potency for the processed plants.

In an embodiment, plants used in the compositions and methods of theinvention are sourced locally as to keep the time away from the “motherplant” to a minimum. In another embodiment, plants used in thecompositions and methods of the invention are not sourced locally. Aswill be understood by the skilled artisan, careful and proper handlingof harvested plants will minimize the time away from the mother plant,and will maximize the quality and potency of the harvested plant untilthe plant is used in the compositions and methods disclosed herein. Inother words, plants may or may not be sourced locally, provided thatcare is taken to maintain the freshness and integrity of the plants.

The methods disclosed herein include relatively minimal processing thatdoes not degrade the leaves of the plant. Such methods have advantagesof consistency, convenience and simplicity. These resulting compositionsare advantageous in that the end user is able to add exact amounts ofthe processed herbs, and thereby, their essential oils andphytochemicals, to be absorbed in the state and forms virtually as freshas the point of harvest of the plant. Other forms of preservationdegrade or water down the “pure nature” of the plant for the sake offlow and ease of measure (e.g., the ease of shaking or pouring the herbinto a measuring container that is typically used in cooking) Incontrast, the compositions disclosed herein are packaged in measuredamounts and can be lifted whole and cut into specific amounts byfractions or easily scooped into above mentioned measuring devices. Inan embodiment, the present compositions can be used from the originalcontainer, eliminating the need for a “flow” factor and therefore allthe subsequent additives and processing that accompanies such factors.

In another aspect, the management of moisture and oxidation, among otherfactors, are relevant to the compositions and methods disclosed herein.Plants are usually best in their original raw state, and optionally,manipulated after harvesting (as to the needs of the consumer, chef, orother end-user), yet due to the limitations of the seasonality andlimited harvest time, all organic plants have a problem. Disclosedherein are compositions and methods to slow, diminish and/or stop thedegradation threatened by air, time, and moisture, and to preserve theharvest at peak times with rigorous standards. In part, the compositionsand methods herein maintain the plants' organoleptic qualities identical(or as close to identical as possible) to those grown and harvestedfresh from a garden. In part, the methods and compositions disclosedherein make plants having these qualities available directly from thefreezer, essentially making these fresh herbs a pantry item. In part,these methods and compositions also allow local farmers to provideproduce for local processors at low-cost options. Shortened distributionchains save energy and keep local economies local, and further providethe surrounding community access to local produce year round.

In an embodiment, the moisture content of a trimming that is chopped,ground or otherwise processed is kept substantially the same as themoisture content of the trimming at the time of harvesting. In anembodiment, the moisture content of the final processed product issubstantially the same as the moisture content of the trimming at thetime of harvesting. In an aspect, the moisture content of the finalprocessed product is the same as the moisture content of the trimming atthe time of harvesting. In an embodiment, the moisture content of thefinal processed product is about 50%, about 55%, about 60%, about 65%,about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about96%, about 97%, about 98%, or about 99% of the moisture content of thetrimming at the time of harvesting.

It will be understood that moisture may be added to the trimming duringprocessing. In an embodiment, a method includes the elimination ofsubstantially all added moisture. In another embodiment, a methodincludes the elimination of as much moisture as realistically possible,depending upon time available and ease of processing, among otherfactors. In an embodiment, substances other than moisture may be addedto the trimmings during processing, as determined necessary or desirableby the skilled artisan, based, in part, on the desired properties of thefinal product and/or the intended use of the final product.

In an embodiment, as these tender herbs are the leaves of the plants,several cuttings are used at three week intervals. Allowing for a fullerre growth and the energy of the plant to not be diverted to flowering.For example, with basil plants, removing the top one third of the plantproduces a greater yield and stops them from bolting or becoming bitter.As will be understood by the skilled artisan, each herb has its own bestpractices. For example, in the case of medical marijuana, the actualblossom is what contains the highest amount of phytochemicals, and istherefore the most desirable portion. The skilled artisan will know howto make this determination, based, in part, on the disclosure set forthherein.

In an embodiment, harvesting occurs within 24, 23, 22, 21, 20, 19, 18,17, 16, 15, 14, 13, 12, 11, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.5, or 0.1hours of cutting from the mother plant. In another embodiment, theplants are preferably effectively processed within twelve hours ofharvesting/cutting from the mother stem. In another embodiment,harvesting occurs within 24, 30, 36, 42, 48, 54, 60, 66, 72, 78, 84, 90,or 96 hours of cutting from the mother plant. It will be understood thatone or more of many considerations may affect the decision as to theamount of time allowed to lapse between cutting and harvesting,including, but not limited to the effect of oxidation on the properties,characteristics and usefulness of the cuttings of any particular motherplant used. By way of a non-limiting example, the time betweenprocessing and harvesting and/or cutting is selected based on thedesired properties of one or more polyphenols. In an aspect, thedecision is based on minimizing oxidation and/or degradation of one ormore polyphenols after harvesting and/or cutting. By way of anothernon-limiting example, the time between processing and harvesting and/orcutting is selected based on the desired properties of one or morephytochemicals. In an aspect, the decision is based on minimizingoxidation and/or degradation of one or more phytochemicals afterharvesting and/or cutting.

In an embodiment, a method of preparing an herb includes obtainingtrimmings by trimming fresh clean field plants by ⅓ of total plantheight at the proper time. In another embodiment, more than ⅓ of thetotal plant height is trimmed at the proper time. In yet anotherembodiment, less than ⅓ of the total plant height is trimmed at theproper time. As set forth above, the skilled artisan will know how tomake the determination of how much of the plant to trim at a given time,and will know, based on the disclosure set forth herein, how todetermine the effectiveness and the freshness of the plant obtainedbased on any given trimming method. By way of a non-limiting example, ifit is found that trimming ½ of the plant height provides more potencythan trimming ⅓ of the plant height, and the remaining plant grows justas well, it may be concluded that trimming ½ of the plant height is thebest method for processing that particular plant. In another embodiment,the whole leaf of a plant is used.

In an embodiment, the trimmings are collected from plants not having anymoisture due to rain or dew. In another embodiment, trimmings arecollected from plants not having any wilt due to full sun exposure andmid-day temperatures, as described herein. In an embodiment, trimmingsmay be collected from plants containing moisture and/or having wilt. Theskilled artisan will know, based on the disclosure set forth herein, howto determine whether the moisture and/or wilt has had any detrimentaleffect on the plant, and then, whether the plant will still be usefulfor the methods and compositions set forth herein

In an embodiment, the green leaves are batched and de-stemmed at atemperature between 40° F. and 80° F. In another embodiment, the greenleaves are batched and de-stemmed at a temperature below 40° F. Inanother embodiment, the green leaves are batched and de-stemmed at atemperature above 80° F. In an embodiment, the green leaves are batchedand de-stemmed at a temperature between 40° F. and 60° F. In anotherembodiment, the green leaves are batched and de-stemmed at a temperaturebetween 45° F. and 55° F. In an embodiment, the green leaves arede-stemmed and batched to be weighed for raw yield, at a controlledtemperature of about 50° F. In another embodiment, the green leaves arebatched and de-stemmed at or at about room temperature, or approximately70° F.

In an embodiment, the plant is chopped by placing approximately 0.04ounces of leaves into a food processor. In an embodiment, the amount ofplant/leaves used can be increased or decreased, depending upon variousfactors, including, but not limited to, size of the device used, size ofthe accessories (e.g., blades) or containers on the device used,capabilities of the device and accessories used, throughput of thedevice used, characteristics of the plant which make it either easy ordifficult to process, and intended use of the processed plant, amongother things. In an embodiment, the amount of plant used may or may notdepend upon size of the processing device and optionally, depend uponthe size of the container or bowl which contains the plant forprocessing on the processing device. In an embodiment, the blades of afood processor or other processing device are optionally carbide-tipped.

In an embodiment, the plant is chopped by placing approximately 0.04ounces of leaves into a food processor with a reversible motor anddouble sided blade. This allows for a grind and chop function that, whenquickly alternated, continuously aerates the product without damage tothe tender leaf. It will be understood that the variations andadjustments described herein can be selectively made by the skilledartisan in order to optimize the efficiency, quality, and/or specificcharacteristics of the processed plant. In an embodiment, approximately0.03-0.05 ounces of trimmings are used. In another embodiment, 0.01-0.1ounces of trimmings are used. In an embodiment, about 0.01, about 0.02,about 0.03, about 0.04, about 0.05, about 0.1, about 0.5, about 1.0,about 2.5, about 5.0, about 7.5, about 10, about 20, about 30, about 40,about 50, about 75, about 100, about 250, about 500, about 750, or about1,000 ounces of trimmings are used. In another embodiment, the amount oftrimmings used is empirically determined based on the nature andcharacteristics of the particular trimmings used (e.g., light and bulkyversus small and dense, trimmings more prone or less prone todegradation over unit time, etc . . . ). Based on the disclosure herein,the skilled artisan will understand whether more or less trimmings, byweight, should be used for a particular preparation. In part, the choiceof weight of trimmings to use will depend upon the size and efficiencyof the device used to chop the trimmings.

In an aspect, chopping is conducted by alternating chop and grindfunctions of a suitable food processor. In an embodiment, chopping isconducted by alternating chop and grind functions of a suitable foodprocessor at 3 second intervals for 18 seconds, always ending on thereverse function for fluffing of the chopped product and reduction ofweeping and bruising. The amount of time used for each interval ofchopping, as well as the total amount of time used for chopping, can beadjusted based on the desired end result. The skilled artisan willunderstand that this determination will also be made based on thestability, nature, and characteristics of the plant (i.e., trimmings orleaves) being subject to chopping. For example, certain plants may notwithstand extended chopping and still remain useful for purposes ofintended bioactivity or therapeutic quality.

In an embodiment, in order to minimize oxidation, weeping of moistureand darkening of the plants, no more than about five minutes time isallowed to pass from the initial chopping to the initiation of thefreezing of the choppings. However, based on the disclosure set forthherein, the skilled artisan will know how to determine the allowable orthe most suitable period of time, in part, to minimize unfavorableoutcomes and results, and to optimize favorable outcomes and results. Inan embodiment, the time may be greater than five minutes. In anembodiment, the time may be about five minutes, about six minutes, aboutseven minutes, about eight minutes, about nine minutes, about tenminutes, about fifteen minutes, or about twenty minutes or more. In anembodiment, the time may be about five minutes. In an embodiment, thetime may be less than five minutes. In an embodiment, the time may beabout four minutes, about three minutes, about two minutes, about oneminute, or less than about a minute.

Irradiation may also be used to process the harvested and/or choppedtrimmings.

In an embodiment, a measuring cup of chopped plant is placed into acontainer suitable for freezing. In an embodiment, polypropylene,non-BPA recyclable plastic, seven-ounce wet-measurer containers areused. In an aspect, any container suitable for freezing and long termstorage of the chopped plant is used. The skilled artisan will know thatsuch suitable containers include any containers which can stand up tothe rigors of low-temperature freezing, application of a vacuum, and/orwhich can retain an air-tight, or near air-tight seal over a desiredperiod of time. In another embodiment, a container does not have anair-tight seal with a cover. In an aspect, a container includes anintegral cover. In another aspect, a container is covered by a coverthat is separate from the container. In an embodiment, a containerand/or cover is comprised of a material that is not gas-permeable. In anembodiment, a container and/or cover is comprised of a material that isgas-permeable.

It will be understood that any discussion herein regarding use ormanipulation of a container may encompass the container and the coverfor the container, and further, may encompass the container with thecover fitted to the container so that the container is considered to be“closed”, regardless of whether or not the cover forms an air-tight sealwith the container. The term “lid” may be used herein to refer to acover for a container, wherein the cover is specifically fitted to thecontainer. A lid may or may not form an air-tight seal with a container.

In an embodiment, the container or package containing the chopped plantis placed into a simple cooler. In another embodiment, the container orpackage may be placed into any chamber which is almost air tight orwhich can be made to be air tight, if desired. In an embodiment, thecontainer or package containing the chopped plant is placed into alow-temperature freezer. In an embodiment, dry ice can be used in thecooler or chamber to freeze the chopped plant. The dry ice can also actto create a vacuum seal in the container or package, and can also act todisplace oxygen from the container or package. In an embodiment, dry iceis not used, but rather, another means of freezing a sample is used.Such means include, but are not limited to, an external refrigerationunit or liquid nitrogen. In an embodiment, two or more means of freezinga sample are used, including, but not limited to dry ice, liquidnitrogen, an external refrigeration unit, and sample preparation in asuitable cold natural or artificial environment. In an embodiment inwhich dry ice is not used, vacuum sealing of a container or package maybe effected by any means known to create a vacuum, including, but notlimited to, a direct external vacuum source. In an embodiment in whichdry ice is not used, oxygen can be evacuated by any means of evacuatinga gaseous atmosphere, including, but not limited to, creation of avacuum and displacement of oxygen with a non-oxygen containing gas. Inan embodiment, a package is processed by leaving the package unsealed.As will be understood by the skilled artisan, a package may be unsealedby breaking the seal of a lid, slightly opening the lid, or completelyremoving the lid, or any degree of unsealing the package between acomplete, intact seal and no seal whatsoever. The package can also beprocessed by using any method or mechanism of reversible sealing apackage, including, but not limited to a one-way valve, a two-wayvalves, two or more valves of any type, and the like. In anotherembodiment, methods of sealing and/or unsealing a package are affectedby or are a result of the type of packaging used.

In an embodiment, trimmings from a plant are frozen or preserved priorto placing the trimmings in a container. In an embodiment, trimmingsfrom a plant are frozen or preserved after placing the trimmings in acontainer.

In an embodiment, blends of trimmings may be prepared by combining, orby combining in a single container, trimmings from two or more differentplants. In an embodiment, blends of trimmings may be prepared bycombining, or by combining in a single container, trimmings from two ormore different sources of the same plant. In yet another embodiment,blends of trimmings may be prepared by combining, or by combining in asingle container, trimmings from two or more different sources of thesame plant, in addition to trimmings from two or more different plants.

In an embodiment, frozen trimmings are placed into a containercontaining other trimmings, wherein the other trimmings are from thesame plant as the frozen trimmings and/or from one or more differentplants than the frozen trimmings. In an embodiment, frozen trimmings areremoved from a container in which they were frozen, then placed into acontainer containing other trimmings, wherein the other trimmings arefrom the same plant as the frozen trimmings and/or from one or moredifferent plants than the frozen trimmings. In an aspect, the order ofsteps for placing plant trimmings into a container and for freezing theplant trimmings is not specified, nor essential to the method disclosedherein. In another aspect, the order of steps for placing planttrimmings into a container and for freezing the plant trimmings isimportant for a method disclosed herein. In an embodiment, the planttrimmings are placed into a container prior to freezing. In anotherembodiment, the plant trimmings are frozen prior to being placed into acontainer.

While not wishing to be bound by any particular theory, there are atleast several aspects of the disclosure set forth herein which maycontribute to the advantageous results obtained using the methods andcompositions set forth herein. In certain embodiments, the decreased oreliminated exposure to ambient oxygen may contribute to the advantageousresults. In certain embodiments, the advantageous results may be aresult, at least in part, of the fact that the plant cell walls mayremain intact after processing due to the methods used to process theplants.

In an embodiment, a processed plant prepared according to the methodsand compositions disclosed herein remains fresh and/or potent, asdescribed elsewhere herein, for a longer period of time than the plantotherwise would in the absence of being processed as described herein.In an embodiment, a processed plant prepared according to the methodsand compositions disclosed herein remains fresh and/or potent for about2, about 3, about 4, about 5, about 6, about 7, about 8, about 9, about10, about 15, about 20, about 25, about 30, about 35, about 40, about45, about 50, about 75, about 100, about 500, or about 1,000 timeslonger than the plant otherwise would in the absence of being processedas described herein. In an embodiment, a processed plant preparedaccording to the methods and compositions disclosed herein remains freshand/or potent for more than 100 times longer than the plant otherwisewould in the absence of being processed as described herein.

In an embodiment, limiting physical and/or chemical damage to cells mayenable the preservation of one or more phytochemical components of theplant. In an embodiment, physical and/or chemical damage to cells maynot alter the phytochemical components of the plant. In an embodiment, aprocessed plant prepared according to the methods and compositionsdisclosed herein remains fresh and/or potent for a longer period of timethan the plant otherwise would in the absence of being processed asdescribed herein, and this improvement is quantitatively determined. Inan embodiment, the improvement in freshness, potency, stability, ordesirability is quantified by measurement of inhibition of polyphenoloxidation. That is, the improvement is measured by demonstration thatthere is less polyphenol oxidation in the processed sample than in anunprocessed sample (or a sample processed using a method other than thatdisclosed herein). In an embodiment, the improvement is measured bycomparing the difference between free polyphenols and total polyphenolsin the sample. A measurement of polyphenols present in the sample canprovide information as to how much of the polyphenol was not oxidized,or was protected from oxidation. In an embodiment, the closer the amountof polyphenols in a processed sample is to the amount of polyphenols ina fresh or unprocessed sample, the greater the process protected thepolyphenols in the sample from oxidation. In other words, the less thestarting polyphenol concentration changes, the more protected, andtherefore, the fresher and more potent the sample will be. In anembodiment, total polyphenols are measured. In an embodiment, freepolyphenols are measured. In another embodiment, the ratio of thedifference between the measured values for free and total polyphenols isused to evaluate the freshness or potency of a sample. In anotherembodiment, absolute values in differences between two samples are usedas an indicator of freshness or potency of a sample.

In an embodiment, the compositions and methods set forth herein providefor maintenance of freshness and/or potency by providing stability overa period of time, wherein the stability is measured by inhibition ofpolyphenol oxidation. Polyphenol content can be measured using any knownmethod, such as those disclosed elsewhere herein. In an embodiment,there is less than about 0.1% reduction in measured polyphenols, over aperiod of time. In another embodiment, there is less than about 0.2%,less than about 0.3%, less than about 0.4%, less than about 0.5%, lessthan about 0.6%, less than about 0.7%, less than about 0.8%, less thanabout 0.9%, less than about 1.0%, less than about 1.5%, less than about2.0%, less than about 2.5%, less than about 3.0%, less than about 3.5%,less than about 4.0%, less than about 4.5%, or less than about 5.0%reduction in measured polyphenols, over a period of time. In anotherembodiment, there is less than about 6%, less than about 7%, less thanabout 8%, less than about 9%, less than about 10%, less than about 15%,less than about 20%, less than about 25%, less than about 30%, less thanabout 35%, less than about 40%, less than about 45%, less than about50%, less than about 60%, less than about 70%, less than about 80%, orless than about 90% reduction in measured polyphenols, over a period oftime. In an embodiment, the reduction in measured polyphenols ismeasured over about one hour. In another embodiment, the reduction inmeasured polyphenols is measured over about two hours, about five hours,about ten hours, about twelve hours, about fifteen hours, about twentyhours, about twenty-four hours, about thirty-six hours, aboutforty-eight hours, about sixty hours, about one week, about two weeks,about three weeks, about four weeks, about one month, about two months,about three months, about four months, about five months, about sixmonths, about seven months, about eight months, about nine months, aboutten months, about eleven months about twelve months, about one year,about 1.5 years, about 2 years, about 2.5 years, about 3 years, about 4years, or about 5 years. In an embodiment, the reduction in measuredpolyphenols is measured over a period of greater than 5 years.

In an embodiment, disclosed herein is a method for preserving freshherbs, the method comprising obtaining fresh trimmings from a plant,grinding and/or chopping the fresh trimmings to form processedtrimmings, packaging the processed trimmings in a container, andfreezing the processed trimmings, wherein the interior environment ofthe container contains substantially no oxygen. In an embodiment, acomposition made according to such a method is disclosed. In an aspect,the container is substantially, but not completely, air-tight.

In an embodiment, disclosed herein is a method for preserving freshherbs, the method comprising obtaining fresh trimmings from a plant,grinding and/or chopping the fresh trimmings to form processedtrimmings, freezing the processed trimmings, and packaging the frozenprocessed trimmings in a container, wherein the interior environment ofthe container contains substantially no oxygen. In an embodiment, acomposition made according to such a method is disclosed. In an aspect,the container is substantially air-tight. In another aspect, thecontainer is not air-tight.

The invention is further described by the following examples. It shouldbe recognized that variations based on the inventive features are withinthe skill of the ordinary artisan, and that the scope of the inventionshould not be limited by the examples. To properly determine the scopeof the invention, an interested party should consider the claims herein,and any equivalent thereof. In addition, all citations herein areincorporated by reference, and unless otherwise expressly stated, allpercentages are by weight.

EXAMPLE 1—CONTROL SAMPLE USING BASIL

This example describes the use of American Basil as the plant tested andgrown under rigorous standards, as disclosed in the compositions andmethods herein. In order for the process to be effective, the plantswere hardened off, requiring wind, sun and soil to have the highestamount of photosynthesis, the least amount of inert moisture and totoughen up the leaf. One hundred-three to four leaf seedlings wereplaced in a ten by ten (10×10) square foot tilled plot at three (3)inches apart. This allowed for ease of yield calculations and bestorganic practices to be used and evaluated. These parameters weredetermined to be favorable and became the standard for growing thisplant. These parameters minimized weed growth, increased the yield of asmall amount of land and effectively utilized mechanical pest controlmethods, including beetle bags and beer pools for slugs. Planting timewas six weeks before first harvest, including nipping any tops thatwanted to “bolt” into flowers and pushing the growth back into leafproduction. Three harvests of “American Basil” were obtained atthree-week intervals at a yield of about twelve pounds of Basil for eachplot, each time the leaves were harvested. For this particular example,it was determined that the best time to harvest was approximately 9:00AM to 10:00 AM, as the plants were found to have the highest essentialoils when harvested at that time. At that time, the morning dew hasdissipated and wilt due to the heat of the day is not yet a factor. Theextrapolated yield for one season for one (1) acre works out to be 249.5lbs. per acre—a much higher yield than previously thought possible.

It should be noted that there are best growing methods and dependingupon the percentages of phytochemicals desired in the final product andplant being processed. For example, the best genome combination for astrain of (medical) marijuana that works best for the intended use ofthe final product. As with all natural plants there are better tastingvarieties that are preferable, and there are also varieties which havethe most desirable levels of bioactive components. How well suchcharacteristics stand up to the freezing processes and compositionstaught herein can be determined by the skilled artisan, in view of thedisclosure set forth herein.

This increased yield presented another problem to be solved, namely,what to do with all the harvested basil, as basil has a notoriouslyshort shelf life. By using the methods and compositions disclosedherein, this basil harvest was used for up t two years without anyappreciable loss of phytochemicals, antioxidants or loss of taste,according to results of laboratory testing. This is in contrast to driedproduct, which has very little taste compared to fresh. Even fresh herbssold in the supermarket are typically a week or more old, in part, dueto “first in first out” shelving practices. The hyponic Basil has toomuch internal moisture and not near the depth of flavor. In contrast, byway of example, the clam shell-style packaging used in conjunction withthe compositions and methods disclosed herein to store fresh herbs havenitrogen gas infused to preserve shelf life.

EXAMPLE 2—FAST FREEZING METHOD

Fresh field clean plants were trimmed with a sharp knife by ⅓ of totalplant height at the proper time and without any moisture due to rain ordew, and also without the presence of wilt due to full sun exposure andmid-day temperatures, as described herein. The trimmings weretransported to a manufacturing facility is HACCP certified by theDepartment of Agriculture, then visually inspected and classified fortaste and condition. Preferably, the highest quality herb is used forthe fast freezing processes described herein. In the case of basil andsome other herbs, if the trimmings do not meet the criteria, thetrimmings are then used for pesto products, for example, where theflavor can be balanced with other ingredients. For highest quality,taste must be full bodied and smooth, not bitter. Detection of thisquality requires a refined pallet and some skill. The trimmings undergovisual inspection for dirt, insect damage, wilt, yellow leaf or spotmold, which also requires knowledge of and familiarity withclassification and sanitation codes.

The green leaf was then de-stemmed and batched to be weighed for rawyield, at a controlled temperature of about 50° F. The plant was thenchopped by placing approximately 0.04 ounces of leaves into a CUISINARTModel DLC-2A food processor, 120V, 60 HZ, 250 watt, with a reversiblemotor and double sided blade. This allows for a grind and chop functionthat, when quickly alternated, continuously aerates the product withoutdamage to the tender leaf Chopping was conducted by alternating chop andgrind function at 3 second intervals for 18 seconds, always ending onthe reverse function for fluff factor and reduction of weeping andbruising. The blade was two sided, 2.5 inches long, and has a high rateof RPM's in both directions. The blade was also removable forsharpening.

At this point in this method, timing was found to be crucial. Ifpossible, several machines should be used at once to facilitatethroughput. Chopped herb was placed into a hopper, at which point theherb was measured and packaged in approximately five minutes in order tominimize oxidation, weeping of moisture and darkening. From the batch,one (1) full measuring cup (2.2 ounces) of chopped herb was placed intoa polypropylene, non-BPA recyclable plastic, seven-ounce wet-measurercontainer. In one embodiment, a seven ounce HDPE container was used witha 410 diameter LLDPE recessed TE lid. Due to a “fluff factor”, there wasa slight overfill, which was pushed and packed in by a ⅛ inch recessedtamper-resistant lid. Both parts of the package are U.S. Food and DrugAdministration (FDA) approved and capable of withstanding temperaturesof −81 degrees Celsius or −141 degrees Fahrenheit. This created apackage that was essentially air tight, with a tamper resistant seal tobe removed by the consumer. There were three tabs that would come offthe lid when opened.

The package was then placed into a marine cooler, though a tunnel whichis almost air tight could also be used. The marine cooler containedfifty pounds of dry ice that was cut into five 8×10×2 inch slabs thatwere approximately ten pounds each, placed at the bottom of the cooler.The package was placed directly on the dry ice for twenty five minutes,until fast frozen. When the package was pulled, the product was entirelyfrozen to −80° F. The plant never touched the dry ice, but was quicklysemi-vacuum sealed due to the lack of oxygen created both in the packageand the cooler. The dry ice essentially removed the oxygen. The densityof plant material used allowed for “semi-vacuuming” and did not permitthe formation of ice crystals. When kept frozen, the product will remainfresh for two years, having essentially the same levels of polyphenolsat the time of freezing as compared to a later point in time within twoyears, according to the testing that has been preformed, and asdescribed herein. In an aspect, food grade dry ice is used, as this is afood product and it would minimize the possibility of crosscontaminating any surfaces in the clean room. Furthermore, a coldpasteurization process can be utilized to deal with any possibleenvironmental contaminants, although these issues should be addressed byutilizing best organic practices in the field well before this point ofprocessing.

EXAMPLE 3—POLYPHENOL CONTENT ANALYSIS

The amount of free polyphenols and total polyphenols present in tarragonof different sources was undertaken. Fresh tarragon, week old freshtarragon, frozen tarragon (measured upon freezing), frozen tarragon(measured after one year of storage), and tarragon frozen by ICF methodwere analyzed.

For analysis, each sample was flash-frozen by immersion in liquidnitrogen and ground into powder using a mortar and pestle. One hundredmilligrams of each sample was placed into each of two test tubes: Thefirst contained 8 ml methanol, to extract free polyphenols from thesample, and the second contained 8 ml 1.2M HCl in methanol, to extracttotal polyphenols. For each sample, both tubes were heated at 90° F. fortwo hours, then the resultant products transferred to 10 ml volumetricflasks. The polyphenol concentrations were determined using the Folinassay (Table 1).

TABLE 1 Total Polyphenol Free Polyphenol (mg/g herb) (mg/g herb) FreshTarragon 1.320 0.709 Fresh Tarragon, 1 week old 0.804 0.583 FrozenTarragon (Measured 0.689 0.469 Upon Freezing) Frozen Tarragon (Measured0.893 0.620 After One Year Of Storage) Tarragon Frozen By ICF 0.8150.586 Method

The amount of free polyphenols in basil was also examined. Fresh basilwas analyzed for free polyphenols and total polyphenols using the methodas described above for tarragon. Basil was examined at 12 hours afterharvesting and four days after harvesting (Table 2). After four days inrefrigeration, basil lost 6.41% of free polyphenols and 12.0% totalpolyphenols.

TABLE 2 Total Polyphenol Free Polyphenol (mg/g herb) (mg/g herb) FreshBasil, 12 hours after 0.909 0.712 harvesting Fresh Basil, 4 days after0.800 0.666 harvesting

It will be appreciated by those skilled in the art that changes could bemade to the exemplary embodiments shown and described above withoutdeparting from the broad inventive concept thereof. It is understood,therefore, that this invention is not limited to the exemplaryembodiments shown and described, but it is intended to covermodifications within the spirit and scope of the present invention asdefined by the claims. For example, specific features of the exemplaryembodiments may or may not be part of the claimed invention and featuresof the disclosed embodiments may be combined. Unless specifically setforth herein, the terms “a”, “an” and “the” are not limited to oneelement but instead should be read as meaning “at least one”.

It is to be understood that at least some of the descriptions of theinvention have been simplified to focus on elements that are relevantfor a clear understanding of the invention, while eliminating, forpurposes of clarity, other elements that those of ordinary skill in theart will appreciate may also comprise a portion of the invention.However, because such elements are well known in the art, and becausethey do not necessarily facilitate a better understanding of theinvention, a description of such elements is not provided herein.

Further, to the extent that the method does not rely on the particularorder of steps set forth herein, the particular order of the stepsshould not be construed as limitation on the claims. The claims directedto the method of the present invention should not be limited to theperformance of their steps in the order written, and one skilled in theart can readily appreciate that the steps may be varied and still remainwithin the spirit and scope of the present invention.

What is claimed is:
 1. A method for preserving fresh herbs, the methodcomprising: a. obtaining fresh trimmings from a plant; b. grindingand/or chopping the fresh trimmings to form processed trimmings, whereinthe grinding and/or chopping occurs less than twelve hours from the timethe fresh trimmings were obtained; c. packaging the processed trimmingsin an interior environment of a container and providing a separate coveron the container that is configured to form a seal with the container;and d. freezing the processed trimmings after packaging the processedtrimmings in the interior environment of the container, wherein thefreezing occurs less than ten minutes from the grinding and/or chopping,wherein freezing the processed trimmings comprises placing the containerin a chamber containing dry ice, wherein the processed trimmings arenever in direct contact with the dry ice, and wherein oxygen is removedfrom the interior environment of the container while the container ispositioned in the chamber and a seal is formed between the separatecover and the container.
 2. The preserved fresh herbs produced by themethod according to claim
 1. 3. The method of claim 1, wherein the freshtrimmings are obtained from a single plant.
 4. The method of claim 1,wherein the fresh trimmings are obtained from at least two differentplants.
 5. The method of claim 1, wherein the fresh herbs consist of onetype of herb.
 6. The method of claim 1, wherein the fresh herbs comprisetwo or more different types of herbs.
 7. The method of claim 1, wherein,upon thawing one year after freezing of the processed trimmings, theprocessed trimmings have at least 75% of the otherwise identicalpolyphenols measured immediately prior to freezing.
 8. The method ofclaim 1, wherein a moisture content of the processed trimmings issubstantially the same as a moisture content of the fresh trimmings. 9.The method of claim 1, wherein removing oxygen from the interiorenvironment of the container comprises displacing oxygen from theinterior environment of the container using the dry ice.
 10. The methodof claim 1, wherein the container comprises polypropylene.
 11. A methodfor preserving a fresh weed or bud, the method comprising: a. obtainingfresh trimmings from a plant; b. grinding and/or chopping the freshtrimmings to form processed trimmings, wherein the grinding and/orchopping occurs less than twelve hours from the time the fresh trimmingswere obtained; c. packaging the processed trimmings in an interiorenvironment of a container and providing a separate cover on thecontainer that is configured to form a seal with the container; and d.freezing the processed trimmings after packaging the processed trimmingsin the interior environment of the container, wherein the freezingoccurs less than ten minutes from the grinding and/or chopping, whereinfreezing the processed trimmings comprises placing the container in achamber containing dry ice, wherein the processed trimmings are never indirect contact with the dry ice, and wherein oxygen is removed from theinterior environment of the container while the container is positionedin the chamber and a seal is formed between the separate cover and thecontainer.
 12. The preserved fresh weed or bud produced by the methodaccording to claim
 11. 13. A method for preserving plant material, themethod comprising: obtaining fresh trimmings from a plant; grindingand/or chopping the fresh trimmings to form processed trimmings, whereinthe grinding and/or chopping occurs less than twelve hours from the timethe fresh trimmings were obtained; packaging the processed trimmings inan interior environment of a container by overfilling the interiorenvironment of the container with the processed trimmings and pushingthe processed trimmings into the interior environment of the containerwith a separate cover configured to form a seal with the container; andfreezing the processed trimmings after packaging the processed trimmingsin the interior environment of the container, wherein the freezingoccurs less than ten minutes from the grinding and/or chopping, whereinfreezing the processed trimmings comprises placing the container in achamber containing dry ice, wherein the processed trimmings are never indirect contact with the dry ice, wherein oxygen is removed from theinterior environment of the container while the container is positionedin the chamber and a seal is formed between the separate cover and thecontainer.
 14. The method of claim 13, wherein packaging the processedtrimmings occurs within five minutes of grinding and/or chopping thefresh trimmings.
 15. The preserved plant material produced by the methodaccording to claim 13.